MIDNIGHT SNACK COOKIES

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Midnight Snack Cookies image

Provided by Zac Young

Categories     dessert

Time 1h

Yield 12 cookies

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup lightly packed dark brown sugar
1/4 cup confectioners' sugar
1/2 cup creamy peanut butter
1 large egg, at room temperature
1 tablespoon bourbon
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup old-fashioned rolled oats
1 cup chocolate-covered pretzels, chopped into 1/2-inch pieces
One 3.5-ounce bar best-quality chocolate, cut into twelve 1-inch squares
2 ounces bourbon, in a small spray bottle

Steps:

  • Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Combine the butter, brown sugar and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until fluffy, about 2 minutes. Scrape the paddle, sides and bottom of the bowl with a rubber spatula, then add the peanut butter and beat on medium until smooth, about 1 minute.
  • Add the egg and mix on medium speed until combined. Add the bourbon and vanilla and mix on low to incorporate. Scrape the paddle and bowl with the rubber spatula.
  • Add the flour, baking powder, baking soda and salt and mix on low until just combined. Scrape the paddle and bowl with a rubber spatula. Add the oats and chocolate-covered pretzels and mix on low until just incorporated. Scrape the paddle and bowl with the rubber spatula to make sure the dough is uniform.
  • Using a 2-ounce ice cream scoop or 1/4-cup measuring spoon, scoop 6 mounds of dough onto each of the prepared baking sheets. Place 1 square of chocolate on top of each mound.
  • Bake until the cookies have spread and are lightly browned around the edges, 16 to 18 minutes, rotating and switching the positions of the baking sheets after 8 minutes.
  • Remove the sheets from the oven and immediately mist each cookie with 2 or 3 pumps from the spray bottle of bourbon. Let the cookies cool on the tray, about 15 minutes.

Libraries37 Lib
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I tried making these cookies but they didn't turn out well. I think I might have overmixed the dough.


md Said Miya
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These cookies were a little too sweet for my taste, but my kids loved them.


Shaheer
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I've made these cookies several times now and they always turn out perfect. They're soft and chewy with just the right amount of sweetness.


Zama Afridi
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These cookies were a hit with my family! They were easy to make and tasted delicious. I especially loved the combination of chocolate chips and peanut butter.